2 tbsp. butter
1/2 c. firmly packed brown sugar
1 lg. cooking apples, peeled, cored, and cut into 1/2 inch rings
4 cherries drained and halved
1/2 c. butter, soft
Whipped cream, optional
3/4 c. honey
1 egg, beaten
1/4 tsp. baking soda
1/2 c. buttermilk
1 1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. pumpkin pie spice

Melt 2 tablespoons butter in a 9 inch cast iron skillet. Spread brown sugar evenly over butter. Arrange apple rings on top of sugar. Place cherry half in center of each apple ring. Set aside.

Cream 1/2 cup butter and honey; beat until smooth. Add eggs, mix well.

Dissolve soda in buttermilk. Combine flour, baking powder, and pumpkin pie spice; add to cream mixture alternately with buttermilk mixture begin and end with flour mixture. Beat well after each addition.

Spoon batter evenly over apple ring in skillet. Bake at 350 degrees for 45 minutes or until wooden pick insert in center comes out clean. Cool 5 minutes and carefully invert cake onto serving plate. Serve warm with whipped cream. One 9 inch cake.